Wednesday, August 5, 2009
Shredded Beef Sandwiches
Crock Pot Wednesday Inaugural Event – Hosted by Dining with Debbie. You must check out the wonderful gifts to be given away by Debbie.
I, like Debbie, had as my first crockpot the beautiful green rival....brings back memories....
I love my current "slow cooker" Westbend Crockery Cooker. Settings include Warm, Low and High. I love the warm setting after dish is done but not time to eat, or for keeping dip ready to eat.
I seem to use my cooker more in the winter, since most of my recipes are for soup and chili. I am looking forward to the Wednesday recipes and to using my cooker much more in hot weather.
I do like the Shredded Beef Sandwich recipe below and make it in the summer.
1 boneless chuck roast (about 4 lbs)
1 large onion, thinly sliced
1 cup ketchup
1/4 cup lemon juice
3 T Worcestershire sauce
2 T vinegar
2 T brown sugar
1 tsp salt
1/4 tsp pepper
1/2 tsp liquid smoke
Cut roast in half; place in a slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8 - 9 hours or until the meat is tender. Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. return meat to slow cooker; heat through. Using a clotted spoon, place on bun and top with your choice of slaw, sauce, etc.
Folks I have been up since 3 AM after hearing tornado siren going off. Front has passed, leaving only rain (yep again) but I have already put in a full day....laundry, made bed, showered, cooked breakfast, "Blogged" and am ready for a nap. Seriously!